I love Pasta!

Chicken Tetrazzini
Serves 4-6

6 ounces fettuccine (I often use spinach fettuccine)
2 tablespoons extra virgin olive oil
3 leeks, washed and chopped fine (white parts only)
6 oz. mushrooms, quartered
2 large cloves garlic (minced or pressed)
1 1/2 teaspoon finely chopped, fresh rosemary
2 Tablespoons good Dry Sherry
3 tablespoons plus 1 teaspoon flour
3 cups chicken broth
1/2 cup milk
2 cups cubed cooked chicken breast
Grated zest of 1 lemon
lemon juice to taste
salt & freshly ground pepper to taste
1 cup freshly grated parmesan (or asiago) cheese
1/4 cup fine dry breadcrumbs
1 tablespoon finely chopped fresh parsley
Sliced almonds, taosted


Preheat oven to 425 degrees F.
Coat a 3-quart baking dish with cooking spray.
Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned.
Add mushrooms, garlic, 1 teaspoon of the rosemary and dry Sherry; cook, stirring, until softened, about 5 minutes.
Add flour and cook, stirring for another minute or two.
Add broth and milk; bring to a boil, continue stirring, until slightly thickened.
Stir in 2/3 cup of the Parmesan (or asiago) cheese. When cheese is melted; remove from heat and mix in chicken.
Season to taste with lemon juice, salt and pepper.
Gently mix the pasta into chicken mixture and transfer to prepared baking dish.
Combine remaining 1/3 cup Parmesan (or asiago), breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl.
Season with salt and pepper. Sprinkle evenly over the casserole.
Bake for 20 to 30 minutes, or until slightly browned and bubbling. Let stand for 5 minutes before serving.
Plate, and sprinkle with additional parsley and toasted almonds.

* Tips: Serve with Garlic Bread and a Caesar or Vinaigrette Salad
When I harvest fresh herbs from my garden, if I have a surplus; I will remove the stems and divide into small portions, wrap each portion in cellophane wrap and place into a Ziploc bag. I will then label and freeze them for use throughout the winter months. To use, simply remove a portion from the freezer just before you need to add it (they thaw very fast and will get mushy if left out, so leave them frozen until ready to add). Immediately crumple the herb packet between your palms and release the crumbled herb into your dish. No chopping required!